Mexican Dip - cooking recipe

Ingredients

1 lb. hot pork sausage
1 lb. ground chuck
1 minced onion
3 cloves garlic
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
1 can Old El Paso green chili peppers, chopped
1 (2 lb.) box Velveeta cheese

Preparation

Cook meat together until crumbly and drain. Add onion, garlic, soup, tomatoes and peppers. Add Velveeta cheese and stir into mixture until cheese is melted. Serve with tortilla chips.